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Homemade Green Enchilada Sauce in glass jars, with fresh garlic and jalapeño.

Green Enchilada Sauce

Baked bree smiling woman enjoying homemade jam at kitchen table.Melissa Nicholson
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course sauce
Cuisine Mexican
Servings 10 enchiladas
Calories 29 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 1 jalapeño seeds removed and diced
  • 4 cloves garlic minced
  • 1 cup vegetable stock
  • 16 ounces diced green chilies
  • 1.5 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Heat olive oil in a sauté pan over medium-high heat. Add diced onion and jalapeño, sautéing for about 5 minutes until the onion is soft and translucent.
    Sautéing diced onion and jalapeño for green enchilada sauce in a white skillet.
  • Add minced garlic to the pan and continue to cook for 1-2 minutes until the garlic is fragrant.
    Chopped jalapeños and spices in a blender for green enchilada sauce.
  • Transfer the sautéed mixture to a blender. Add vegetable stock, green chilies, cumin, salt, and black pepper.
  • Puree the mixture until smooth, ensuring there are no chunks left for a consistent sauce texture.
    Pureeing green enchilada sauce until smooth in a blender.
  • Taste the sauce and adjust seasoning with additional salt, pepper, or cumin as needed to suit your preference.
  • The sauce is now ready to be used immediately, or it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
    Green Enchilada Sauce in glass bowls with fresh jalapeños and spices.

Nutrition

Calories: 29kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.2gSodium: 357mgFiber: 1g
Keyword enchilada sauce, green chiles, green enchilada sauce, mexican sauce
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